Chocolate Rolls with Strawberry Cream Cheese Frosting are a sweet treat that feels like a little celebration in every bite. The soft, chocolatey rolls are tender and rich, while the strawberry cream cheese frosting adds a fresh and fruity twist that balances the chocolate perfectly. These rolls bring together chocolate lovers and fruit fans alike, making for a dessert that’s both comforting and lively.
I love making these rolls when I want something special but still homemade and cozy. The frosting is my favorite part—I like to stir in fresh strawberry pieces whenever I can to give it a little extra color and flavor. It’s always a hit with friends and family, and I find myself looking forward to the leftover frosting even more than the rolls sometimes!
These rolls are great fresh out of the oven, warm and soft, but they’re also wonderful the next day when the frosting has had a chance to settle in. I often serve them for weekend brunch or as a sweet surprise for afternoon coffee. No matter how you enjoy them, they bring a smile and a little sparkle to the table every time.
Key Ingredients & Substitutions
Eggs: They give the cake structure and help create a light texture. Use large eggs for the best result. If you need an egg substitute, try 1/4 cup unsweetened applesauce per egg.
Cocoa Powder: Unsweetened cocoa powder adds rich chocolate flavor. Dutch-processed can be used, but it changes a bit the baking powder’s effect, so add a pinch of baking soda if you swap.
Cream Cheese: Softened cream cheese makes the frosting creamy and tangy. For a dairy-free version, try a vegan cream cheese alternative.
Fresh Strawberries: Use ripe, juicy strawberries for the frosting and garnish. If fresh aren’t available, thawed frozen berries or a good-quality no-sugar-added jam can work.
How Do I Roll the Cake Without Cracking?
Rolling the cake while warm is key. It makes the cake flexible and stops cracks. Here’s how to do it:
- Immediately after baking, loosen edges and invert onto a powdered sugar-dusted towel.
- Peel off parchment carefully to avoid tearing.
- Roll the cake gently with the towel inside, starting from the short edge.
- Let it cool fully rolled; this trains the cake to keep the shape.
When frosting and rolling again, be gentle to keep the cake smooth. If cracks appear, frosting can hide minor ones. Chilling the roll helps keep it together when sliced.
Equipment You’ll Need
- 15×10-inch jelly roll pan – its shallow sides help the cake bake evenly and hold the thin batter perfectly.
- Parchment paper – prevents the cake from sticking and makes it easy to flip out for rolling.
- Electric mixer – whips the eggs to the right fluffy texture quickly and easily.
- Clean kitchen towel – dusted with powdered sugar, it helps you roll the cake without sticking or cracking.
- Wire rack – lets the cake cool evenly while unrolled and rolled.
- Mixing bowls – separate ones for cake batter and frosting keep things tidy.
Flavor Variations & Add-Ins
- Swap strawberries for raspberries in the frosting for a tart twist that pairs well with chocolate.
- Add a teaspoon of instant coffee powder to the batter to deepen the chocolate flavor.
- Stir in chopped nuts like walnuts or pecans to the frosting for crunch and texture contrast.
- Use white chocolate drizzle instead of dark for a sweeter, creamy finish and pretty color contrast.
Chocolate Rolls with Strawberry Cream Cheese Frosting
Ingredients You’ll Need:
For the Chocolate Cake Roll:
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- Powdered sugar, for dusting the towel
For the Strawberry Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 cup fresh strawberries, finely chopped or pureed
- 1/2 tsp vanilla extract
Additional:
- 4-5 fresh strawberries, sliced for garnish
- Chocolate drizzle (optional): 1/4 cup melted dark chocolate or chocolate ganache
Time You’ll Need:
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Then, you’ll spend some time rolling and frosting the cake, plus letting it cool and chill for at least 1 hour before serving. Plan for roughly 2 hours from start to finish, including cooling and chilling time.
Step-by-Step Instructions:
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, beat the eggs with an electric mixer on high speed for about 3-5 minutes until thick and pale. Slowly add the granulated sugar and continue beating until well mixed. Sift together cocoa powder, flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined. Stir in the vanilla extract.
2. Bake the Cake:
Pour the batter evenly into the prepared pan and smooth the surface. Bake for 12-15 minutes or until the cake springs back when lightly touched.
3. Roll the Cake:
While baking, spread powdered sugar on a clean kitchen towel laid flat. As soon as the cake is done, loosen edges with a knife and quickly invert it onto the sugared towel. Carefully peel off the parchment paper. Starting from a short edge, roll the cake up with the towel inside. Let it cool completely on a wire rack while rolled up.
4. Make the Frosting:
In a bowl, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Stir in the finely chopped or pureed strawberries and vanilla extract until well blended.
5. Assemble the Cake Roll:
When the cake is cool, gently unroll it and spread the strawberry cream cheese frosting evenly over the surface. Carefully re-roll the cake without the towel, sealing the edges.
6. Finish and Serve:
If you like, drizzle melted chocolate over the roll for a pretty touch. Slice into rounds, add a dollop of frosting on each slice, and garnish with fresh strawberry slices. Chill the roll for at least 1 hour before serving to let the frosting set.
Can I Use Frozen Strawberries for the Frosting?
Yes, you can! Just thaw them completely and drain any excess liquid before chopping or pureeing to avoid a runny frosting.
How Should I Store Leftover Chocolate Rolls?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Slice just before serving for the freshest taste, and let chilled slices come to room temperature briefly if desired.
Can I Make the Cake Roll Ahead of Time?
Absolutely! Bake and roll the cake a day ahead, then store it wrapped in plastic wrap at room temperature. Prepare and spread the frosting just before serving to keep it fresh.
What Can I Use as a Substitute for Cream Cheese?
You can try mascarpone or a soft ricotta cheese for a milder flavor, but the texture and tanginess will differ slightly. For a dairy-free option, use a vegan cream cheese substitute.
